Every Grain of Rice: Simple Chinese Home Cooking

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Overview

2014 James Beard Award Winner in the International Category
“A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”—David Chang, Momofuku
Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is ...

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Every Grain of Rice: Simple Chinese Home Cooking

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Overview

2014 James Beard Award Winner in the International Category
“A must-have for anyone who wants to cook Chinese food at home, home cooks and professionals alike.”—David Chang, Momofuku
Fuchsia Dunlop trained as a chef in China’s leading Sichuan cooking school and possesses the rare ability to write recipes for authentic Chinese food that you can make at home. Following her two seminal volumes on Sichuan and Hunan cooking, Every Grain of Rice is inspired by the vibrant everyday cooking of southern China, in which vegetables play the starring role, with small portions of meat and fish.
Try your hand at stir-fried potato slivers with chili pepper, vegetarian “Gong Bao Chicken,” sour-and-hot mushroom soup, or, if you’re ever in need of a quick fix, Fuchsia’s emergency late-night noodles. Many of the recipes require few ingredients and are ridiculously easy to make. Fuchsia also includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen. With stunning photography and clear instructions, this is an essential cookbook for everyone, beginner and connoisseur alike, eager to introduce Chinese dishes into their daily cooking repertoire.

Winner of the 2014 James Beard Foundation Book Award for International Cooking

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Editorial Reviews

From Barnes & Noble

Cookbook author Fuchsia Dunlop (Land of Plenty; Revolutionary Chinese Cookbook) is a true cosmopolitan: She speaks fluent Mandarin, lives in London, and writes for The New Yorker. Trained in China's most prestigious Sichuan cooking school, she now displays a mastery of several mainland regional cuisines. In her third recipe book, she focuses on the home cooking specialties of southern China. For health-conscious Americans, these offerings are exceptionally inviting: These simple recipes spotlight vegetables, noodles, and spices, with tasty small portions of fish and meat. (P.S. Like Dunlop's previous books, Every Grain of Rice features clear instructions, fine design, and beautiful photos.)

The New York Times Book Review - William Grimes
…epitomizes a trend away from esoteric recipes and toward authentic but plausible dishes that lie within the grasp of average culinary talents. Dunlop…does a masterly job of translating what might be called China's homey feast food, the kind of frugal but succulent dishes ordinary Chinese offer to guests. The book is a nonstop parade of easy-to-execute dishes.
William Grimes - New York Times Book Review
“Masterly…a non-stop parade of easy-to-execute dishes.”
Mission Food
“Fascinating…brimming with important information…. Trust me, this is gold!”
Max Falkowitz - Serious Eats: New York
“It's a home cook's cookbook, and it shows how with some good produce, a decent pantry, and some basic technique, Chinese cooking is no harder or more foreign than making a plate of pasta or building a salad.”
T. Susan Chang - Boston Globe
“[A] workhorse of a book for everyday Chinese cooking... There are so many treasures in here, you can hardly go wrong.”
Jenn Garbee - Los Angeles Weekly
“The diversity of the dishes—and their simplicity—makes this a remarkable book.”
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Product Details

  • ISBN-13: 9780393089042
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 2/4/2013
  • Pages: 352
  • Sales rank: 67,733
  • Product dimensions: 7.80 (w) x 9.80 (h) x 1.50 (d)

Meet the Author

Fuchsia Dunlop is the author of two cookbooks and a memoir. She writes for The New Yorker, the Financial Times, and Saveur. A graduate of Cambridge University and a fluent Mandarin speaker, she lives in London.

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Table of Contents

Introduction 7

Basics 10

Cold Dishes 32

Tofu 74

Meat 92

Chicken & Eggs 112

Fish & Seafood 134

Beans & Peas 148

Leafy Greens 166

Garlic & Chives 198

Eggplant, Peppers & Squashes 208

Root Vegetables 224

Mushrooms 230

Soups 238

Rice 252

Noodles 266

Dumplings 290

Stocks, Preserves & Other Essentials 316

Glossary 326

Acknowledgments 346

Index 347

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted September 14, 2013

    This book is what I've been looking for ever since I move back S

    This book is what I've been looking for ever since I move back State-side after living and teaching for a year in the Hunan, China. If you are craving that authentic Chinese style cooking that you grew accustomed to living abroad or want to try it for this first time, this book will not disappoint. It has all of my favorite dishes including eggplant, egg and tomato, Northern style dumplings, and many more delightful dishes. After making my first set of recipes, which I vaguely remembered my students teaching me before I left but couldn't remember all the steps, my husband informed me it was the most delicious thing I'd ever cooked. Enjoy :) And be careful when deep frying!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 2, 2014

    Incredible food, incredibly easy

    I became a hopeless Fuchsia Dunlop fangirl after I picked up Land of Plenty from my local library after I'd gotten home from a trip to China. This book sealed the deal. I initially got it from the library as well, but after a quick flip through it, I decided to buy it because I knew I'd be going crazy, trying to cook everything in its pages. It is beautifully, alluringly illustrated and Fuchsia's writing is both inviting and encouraging—she's the perfect person to draw you into a recipe and convince you that it'll be a snap to make. And in most cases, whatever dish you're looking at will be a snap. The utter miracle of real Chinese cooking is how such incredible flavors can come from humble ingredients and simple methods. I don't mean to be dismissive of Chinese technique—it's complex, historic and deserving of respect. But Fuchsia, as deeply educated and passionate as she is about her subject, showcases how an average person can make these memorable dishes, whether it's for a weeknight meal or a big dinner party. Don't hesitate to add it to your collection.

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